I may have nailed this! I tried Trader Joe's coconut cream instead of the milk and got a yogurt consistency! I used 2 teaspoons of beef gelatin, 1 tablespoon of table sugar and 1 tablespoon of acacia fiber.
Thank you! I’ve used this recipe in this pinned comment now several times and it makes a very smooth and creamy coconut SIBO yogurt. Not at all jello consistency. I triple it and use… • 3 cans of Trader Joes Organic Coconut Cream (boiled) • add in after boiling 2 TBS of Now Real Food Beef Gelatin Powder • add in after boiling 3 TBS of Certified Organic “Now Acacia Pure Powder” • add in after boiling 3 TBS “Wholesome Organic Fair-trade Cane Sugar •blend that all up real good in the blender for a min or two. • cool to 100 F •mix in by hand (for 2 min straight) 2 TBS of each of the following yogurts made with Organic Vally half n half (or, 1 capsule of the commercial probiotic strains to keep it 100% dairy free-haven’t tried this way myself) -L-gasseri BNR17 -L-ruteri Osfortis 6475 -B-Coagulans GBI-30,6086 • pour into yogurt maker (instapot pro plus in this case) and culture for 36-48 hrs at 100F •pour into quart jar (makes a little more than a quart and pours in liquidy but sets up nice in the fridge after an hour or so) • eat 1/2 cup a day with things you like. (Myself some organic berries, grain free granola, tsp inulin powder, tbs peanut butter, tbs of hemp hearts and flax seed meal, maybe a drizzle of honey). Power packed SIBO yogurt breakfast! Enjoy :)
I tried to do the yoghurt with cashew, almond and soy milk (one after another, not combined), because I have problems with coconut milk. It worked so well and I love it 😍!!! Instead of the gelatin I used Kuzo Root (1 Tbs. for 400 ml) and the texture is awesome. Thanks for the earlier recommendation from one of you guys🙏. The yoghurt tastes a little bit sour, but I like sour flavor. If you don’t like the sour taste and don’t have a really problematic gut like me, you may want to add honey/coconut sugar or fresh fruit purée on it. I think with that everyone would like it 😉.
Since you asked 😊 Here’s my 2-cents worth from my experimentation!! I used Aroy D (cans that had guar gum) and Savoy coconut cream (cans). I used a recipe from Donna Schwenk (at Cultured food life) that called for guar gum. No separation, taste was great, but not a firm enough texture and guar gum is devilish when added to warm/hot liquids as it thickens very quickly and before it can disperse evenly. I did not use an immersion blender so that might’ve helped me. I tested a couple of the finished pints by adding dissolved gelatin (Now foods), and found that 1.5-2 tsp per pint gave a better consistency. I also strained a portion and that was my fave re: consistency. Interestingly, it still had the little granule things from the GG, so I hit it with the immersion blender!! Perfection! I would use the blender in your batch and see if it loosens it up a bit and mixes in that gelatinous portion. I also tried cashew nut yogurt with one date added. Loved it!! Tangy after 24 hours. I strained it, and it’s consistency is perfect. The fermentation is going to use up alot of the sugar and the rest of the macros work for me. I’m going to tweak the cashew a bit and also try a half cashew half coconut milk blend. Thank you for taking one for the team! Coconut milk fermentation is finicky, I think. And these cultures are not standard and may have different requirements for optimal growth in a non dairy medium. It is quite tasty with the coconut milk, and the cashew milk is a completely neutral taste profile except for the tang, which is a win for me! Bon appetit and happy fermenting!! 🥥 🥛 🤍
I'm just starting my first batch with half and half, I love coconut flavor though, what if you leave out the gelatin and just use a third of heavy cream or half heavy cream and half coconut cream, or maybe just a coconut flavoring. Also, did you use your emersion after it was cooked, before refrigerating ? Thanks !
Born and brought up Indian household without any yoghurt makers… we made yoghurt even in 2 degree temperature… Indian food is incomplete without eating yoghurt almost everyday… tried my mom way of making yoghurt with just guesstimates and turned good!
I regularly make vegan coconut milk yogurt ( not L Reuteri, but I'll give it a try) and the secret that I've discovered that makes it very creamy is adding kuzu root which is used in Japan as a thickener as well as for digestive health. It comes out amazing. I put in about 1 Tbs / can of coconut milk. Mix it in till dissolved (in a blender, I also often add some soaked cashews to the blender). Then cook the blended milk on low medium heat constantly stirring until you notice it starting to thicken - it starts to get a very smooth pudding like consistency. Wait for it to cool under 110f and add starter. I much prefer kuzu to using agar agar ( the vegan alternative to gelatin) - the consistency is much smoother and creamy.
@@Tumaini94 You could use the tablets. I generally use a tablespoon of the previous batch of yogurt. Initially I used a coconut yogurt I bought at the store as the starter, but now I just use some from the previous batch.
Thanks for doing this. Wonder if a yogurt maker would eliminate that separation. I notice too much gelatin is used. Smaller amounts still gel a recipe but not jiggly more formed. Did you use full fat coconut?
I used Goya Coconut Milk (No Guar Gum) from Amazon. I whisked it before chilling and got a similar look to her second batch (on the video) but no separation and it was my first batch.
Is the beef gelatin added only as a thickener or does it help in increasing the number of probiotics in the yogurt? Also, is there a difference between using a bowl or using the canning jars? And I'm assuming we should still sterilize the bowl or jars that we use, even though that's not included in the video.Thanks for sharing your knowledge and experience!
I just ordered a yogurt maker and will start making my first yogurt soon. You mention that the yogurt bowl needs to be sterilized. Is it okay if I make a badge of yogurt and then fill it into smaller yogurt jars to keep in the refrigerator for some days? I would use glass yogurt jars (not sterilized, but washed in the dishwasher). Or is that not okay?
Can I use some of my homemade L Reuteri 1/2 & 1/2 milk as the culture starter? Do you think that would work? I know it would not be non dairy though. Thanks
I love AroyD coconut milk and have made coconut yoghurt with it many times using my Instant Pot. I've never used gelatin or inulin though; only coconut milk and probiotic powder (from the capsules). I don't boil the coconut milk either. I just add about 3 capsules' worth of probiotic powder for each liter of coconut milk, whisk it to make sure it's completely dissolved, and pour that into my Instant Pot. I set the Instant Pot at 43°C (~110°F) on the yoghurt setting for 16-20 hours (I like my yoghurt tangy). Once it's done, I refrigerate it for about 8 hours (overnight) in order to let the yoghurt to firm up a little. Once that's done, I skim off the thicker top layer (there's a layer of liquid at the bottom) and put it in a fine mesh strainer to thicken it up even more. It takes a while, but it comes out great!
L. Reuteri yogurt needs to ferment 36 hours to get the most pro-biotics in it according to Dr. Davis. Sounds like you made some great coconut Greek yogurt.
@RayMadigan I usually get quite a bit of liquid straining out. I haven't made yoghurt in quite a while, but from what I remember, it was probably around 2 parts curd1 part whey.
Do you think there might of been a mistake on the amount of gelatin to use on the recipe page? Thats a shame all that work but like you said it tastes pretty good.
@@IndigoNili I've made non-dairy yoghurt before, from my notes I used around a teaspoon. You can also use a stick blender to break it up, but probably doesn't work too well for the higher amount of gelatin.
Can I ask where I can acquire those pots (with lid) you use inside the Instant pot. Thanks for this. Im now a L. Reuteri yogurt pro according to family!!
The book recommends Ther-Biotic Synbiotic as a product that could be used to make the yogurt. Would one capsule be used in place of the 10 Gastrus tablets for coconut sibo yogurt? Thanks much!
Can you make L reuteri yogurt with organic non GMO soy milk? I made soy milk kefir for about 10 times cuz soy milk provides such delicious firm ice cream like texture along with some great benefits (I live in a country where soy milk is very high quality, unlike other countries where they use terrible GMO soy to make soy milk). Kefir is a great dairy product that provides more than 8 kinds of probiotics and fungi combined, but im more interested in making L reuteri yogurt for more therapeutic benefits for managing SIBO!
I make mine with 1/2 coconut cream solids and 1/2 organic soy milk and it separates a little (3 tablespoons whey in the quart.) I drained it the whey this time for a thicker yogurt but it works great with both and results in a creamy yogurt once whisked. I don't know if it would be thick enough without the coconut cream solids too.
I made L-Reuteri yogurt and it came out very creamy and good. Now after taking it for about 3 days I am having pain in my both arms and hands. It is stiffness and like something stretching I wish I could keep using it but most likely have to stop taking it. I also had similar pain but little bit less when I used Ashwagandha. I think it could be related to the immune response from the yogurt. Did anyone experience this kind of side effect?
I had a reaction when I added Guar Gum (3/4 tsp of Anthony's Organic) to Trader Joe's Coconut milk. The first batch I made with Whole Foods Organic Coconut Milk which lists "guar gum" as an ingredient but I did not have extra guar gum, so did not add it. That batch came out really good and gave me no reaction - it was very thin but I put it in a smoothie so the texture does not matter to me. I just made my 3rd attempt and used 1/4 tsp of guar gum. I would've used the gelatin instead but I didn't watch this until after I mixed everything together!
Why does my reuteri smell and taste sour each time I make it. I’ve only made it twice though. Maybe the smell will go away after another few times of making it.?
It is easy and very cheap to make your own coconut milk: 2 cups of coconut shreds + 4 cops of water. Also I don't think you need gelatin at all for coconut yogurt.
I have just started doing this. Got some organic dessicated coconut (Suma) - it's a big bag (2.5k), and it came out great. As I am lactose intolerant, I wondered if I could make an L-reuteri coconut yoghurt, and happened on this video. I have just been looking at a Lavelle yoghurt maker.
yes you can, not mandatory just try to use coconut cream instead of coconut milk (the cream version have much more good fat content about 20% fat depend on brand you pick)
I make this regularly...it is very delicious but you can't expect it to taste like dairy yogurt...also you have to cut way back on the amount of xanthan gum in the recipe...it's way too much!
older models do not. I have an older instant pot duo, and it does not have temperature control. It only has settings… Less, more, normal. I did a test batch of water in the liner on the less setting for 36 hours and checked the temperature three times. It started out at 100° and it dropped consistently being under 96° at the end.
Thanks for posting. I made it with one can of Savoy coconut cream instead of coconut milk and just added two of the crushed L.Reuteri tablets, and a spoonful of honey. I didn't heat it or add gelatin. And I didn't have an Instapot so used a heating pad on low heat. Covered the bowl with plastic wrap and let it sit for 36 hours and then put it in the fridge. Turned out great, very thick, tangy and little sweet from the honey.
You need to cook the gelatin and inulin with the coconut milk so it won't separate while fermenting. In asian country it's called maja blanca without the probiotic and sugar.
I get this same, exact result, and I'm using Trader Joe's coconut milk (no additives). That being said, I read elsewhere that Dr. Davis' recipe has been updated, and it's noted on his Inner Circle website. Guar gum is okay to have in the coconut milk, and, also, guar gum is the thickener used instead of gelatin. The prebiotic fiber is now unmodified potato starch. It looks like the sugar increased, too. Is anyone on that site who can share the new recipe??!!
I just copied the updated recipe today. Here it is. The current program recipe (on the Undoctored Inner Circle site), has evolved from this 2019 recipe, and a newer recipe has so far not been posted on the blog. For the same 13.5 or 14 oz. can: * It’s now considered acceptable to use a coconut milk with guar gum (but not gellan or xanthan). * The ½ tsp gelatin is replaced by ¾ tsp guar gum. * The prebiotic is just 1 tbsp unmodified potato starch (PS). * 2 tbsp sucrose (table sugar) is used (due to coconut milk lacking carbohydrate substrate for the bacteria). Both the PS and the sugar are expected to be consumed by the bacteria during the ferment. * The process is otherwise similar: boil the coconut milk with the sugar & PS in. Cool 5 minutes. Blend in guar. Cool to below 100°F. Add probiotic. Incubate at 100°F for 36 hours.
We made Dr. Davis' yogurt for years in the past and somehow fell off the wagon. Well thanks to you, we are back on track! You're so correct, the book is a wealth of information. It's so nice to be enjoying our yogurt every day again! Thanks so very much for these videos :)
read through the comments and there has been a modification to use as I am not a member it is only what is on the public page don't know if it has some answers The current program recipe (on the Undoctored Inner Circle site), has evolved from this 2019 recipe, and a newer recipe has so far not been posted on the blog. For the same 13.5 or 14 oz. can: It’s now considered acceptable to use a coconut milk with guar gum (but not gellan or xanthan). The ½ tsp gelatin is replaced by ¾ tsp guar gum. The prebiotic is just 1 tbsp unmodified potato starch (PS). 2 tbsp sucrose (table sugar) is used (due to coconut milk lacking carbohydrate substrate for the bacteria). Both the PS and the sugar are expected to be consumed by the bacteria during the ferment. The process is otherwise similar: boil the coconut milk with the sugar & PS in. Cool 5 minutes. Blend in guar. Cool to below 100°F. Add probiotic. Incubate at 100°F for 36 hours.
Interesting! Thank you for sharing! I used another recipe that called for 1.5 Tbsp guar gum, which didn’t blend well for me and also resulted in a looser yogurt than expected. Back to the kitchen for me 😊
Back when I was making his yogurt I noticed that when I whisked the bacteria (or the starter) into the half and half for at least two minutes so it was completely mixed really well, I didn't get the separation and it turned out wonderful every time. Maybe that will make a difference with the coconut milk or maybe not.
I have made 3-4 batches of this fermented non dairy milk using 1 cup f almonds and 1 cup of oats and it has turn out delicious I soak the almonds make 3 cups of milk from it then the oats blend them for 30 secs without soaking them then follow your tips as shown in your videos, thank You for sharing, I bought the book and planned on making fermented vegetables next.
I don't understand why everyone wants to make yogurt as thick as possible. I live in Europe, we don't have Half and half milk, I make my l. reuteri yogurt with plain 2.8% or 3.8% fat milk, and I love it. Same goes for this coconut yogurt - why put gelatine in? In my opinion, this is not really needed.
i thought it was odd that you added the gelatin to a hot liquid... i have used powdered gelatin for many things in the past, and always you need to combine it with some cold water to allow it to bloom before adding it to something hot, or it clumps up. it seems like whoever created the recipe with gelatin should know this? has anyone done their recipe this way?
I didn't know you were supposed to add gelatin to something cool. Good to know - might make a difference. Mine is 'cooking' now - I'll see in about 24 hours :).
Aloha, Nili. Thanks for providing Dr. Davis' L. reuteri Coconut Yogurt recipe link to his blog. Looking down through the comments, however, Dr. Davis' blog staff person writes this: "The current program recipe (on the Undoctored Inner Circle site), has evolved from this 2019 recipe [the one you made, Nili], and a newer recipe has so far not been posted on the blog. [Here's the revised recipe]. For the same 13.5 or 14 oz. can: It’s now considered acceptable to use a coconut milk with guar gum (but not gellan or xanthan). The ½ tsp gelatin is replaced by ¾ tsp guar gum. The prebiotic is just 1 tbsp unmodified potato starch (PS). 2 tbsp sucrose (table sugar) is used (due to coconut milk lacking carbohydrate substrate for the bacteria). Both the PS and the sugar are expected to be consumed by the bacteria during the ferment. The process is otherwise similar: boil the coconut milk with the sugar & PS in. Cool 5 minutes. Blend in guar. Cool to below 100°F. Add probiotic. Incubate at 100°F for 36 hours." I followed this revised procedure and sous vide it for 48 hours. It came out thick and delicious but not set up as a usual yogurt. I don't mind it to be a bit thin as long as it hasn't separated. Please give this "revised" recipe a try!
What is wrong with the recipe in the Super Gut book for coconut yogurt? I just made some from the book recipe, which is fermenting now. I followed the recipe exactly. No gelatin, it includes Guar gum, sugar and potato starch. I put it all in the blender after cooling the heated milk for five minutes. Adding the ingredients above to the milk and blending made it very thick, like marshmallow cream. Then added the probiotic when cooled to 100 degrees. I don’t use an instant pot, I have the Ultimate Yogurt maker. Have had great success previously using the half and half. The book says 48 hours so I will wait and see. I’m glad I didn’t use the gelatin recipe That looked gross to me but to each his own.
Just because it separated... I wonder if using an immersion blender on your final product would help it blend back together without liquifying it. Maybe a whisk?????? Even when you make a gelatin dessert with whipped cream, it separates into layers, so I am thinking that's just the nature of the beast. Temperature of the finished yogurt you showed might be a variable as well. Maybe one bowl whipped/blended at room temp and one at cold?????? Thanks for this! I want to get the book now. :)
On Dr. Davis's website, he says not to use a mixer or blender when the microbes are present. I saw that after I used a mixer and that was a big mistake.
On Dr. Davis's website, he says not to use a mixer or blender when the microbes are present. I saw that after I used a mixer and that was a big mistake.@@tmcaleer50
I so appreciate that you made this video. I wish I'd waited two more days!!! I couldn't find anything on coconut l'rueteri ( don't have the book) s I decided to wing it. I used canned coconut cream thinking it would be thicker. That it was!!! I didn't use any gelatin, and it did separate. The part that was on top wasn't half bad except for the texture. It was like cold coconut oil. I had to chop through it 😂. I mixed it with a tablespoon of Keto Chow and it was definitely edible. I'm still trying to decide whether to make it again or not. I may try the coconut milk and maybe just a tablespoon of gelatin. I hope it works because I think I'm having a problem with the pasteurized half and half. Has anyone tried it with cream? We have a raw milk dairy in town and they do sell barely pastures cream. They heat it to 145° for 10 minutes. I might try that, but it will be very expensive yogurt
Did you perhaps use the wrong amount of some of the ingredients? Dr Davis' recipe with half and half calls for 1 qt and you used half that of coconut milk, but the same amount of BioGaia tablets and inulin.
Interesting video. Wasn't the dosage of 10 tablets for a full quart of milk? Here you used a pint, so I am wondering if you wouldn't get a better result with 5 tablets? 🤔
Thanks for doing this. Wonder if a yogurt maker would eliminate that separation. I notice too much gelatin is used. Smaller amounts still gel a recipe but not jiggly more formed. Did you use full fat coconut milk? Really even in a “jello” form the Reuteri is there so that’s the point
FYI: you can make your own coconut milk in minutes. It is much cheaper and there are no additives. Simply add 4 cups warm water with 1 1/2 cups of desiccated coconut (no sugar added) into blender and blend on high for 1-2 minutes. Pour into a nut milk bag and squeeze the liquid out to separate from the pulp. Refrigerate. THAT IS IT ! Also, the pulp can be made into flour if you so desire. Thank you Nili for this video!
@@kellyname5733 I don’t have an answer for that. But you could make coconut flour with the pulp. Or add it to smoothies or maybe even use in baked goods. And if you would like it in your yogurt, add it back in after fermentation.
I made some coconut milk yogurt with L. Reuteri, and I added grated fresh ginger and some True Lime packets, and OMG it was so good. My second batch is culturing now. Dr. Davis says to include guar gum to prevent separation.
I used the bread proof setting on my oven, which is 95 degrees, then with the oven light on made it near 100 degrees. The proof setting only goes for 12 hours so I had to reset it when necessary. My yogurt came out perfect. I did NOT use gelatin.
I just made about 1/2 batch of this, but used 1/2 coconut cream that had guar gum in it (solid portion from can) and 1/2 unsweetened organic soy milk. I used 1 tsp. granulated sugar, and 1 tbsp. acacia powder for the pre-biotic. I also used 1 tsp. agar to make sure it was thick enough and 3 L. Reuteri tablets (crushed). I used 19 oz. of liquid as that is what another recipe I was basing mine off of used. I don't have a new instant pot or yogurt maker with an adjustable thermostat so I used a styrofoam cooler with two small light bulbs (less than 40 watts in total. A 40 watt incandescent bulb was 106.1F and I didn't want to chance it at that temp. Mine ran between 98-100.1F. depending on how close to the bulbs I put the mason jar of "yogurt." I fermented it for 36 hours and it was not separated! It was a little thicker than I'd like but not at all gelled so I'm going to try the second batch with only 1/2 tsp. agar. The acacia did turn it a little tan in color but I don't want to spend the money on Inulin or potato starch, so if anyone has any suggestions for a pre-biotic I could try, please comment. I am going to use some of this "yogurt" as the starter for my next batch. I have apple fiber at home, would that work as a pre-biotic? It would make it tan in color though. For coconut L. Reuteri "yogurt" how many times can use use the original starter "yogurt" before starting over with the L. Reuteri tablets. It doesn't taste sour like yogurt but does taste fermented. The flavor might be influenced by the flavor of the acacia and L. Reuteri tablets.
I followed the Luvele recipe this time where they don't use the solid cream from canned coconut milk, they use the full can but I used maple syrup for the sweetener like you suggested. I used 2 tbsp. yogurt from my last batch but I did add 1 L. Reuteri tablet and now, less than 24 hours of fermentation time the yogurt is splitting and one jar seeped over the lid. I'm guessing it was from a higher ratio of water/less fat compared to my first try. I hope it won't form curds as it continues to ferment. Next time I'll use the first recipe again where I use the coconut cream solids and soy milk. I love using maple syrup as the sweetener. Thank you for telling me that is what you use.. @@Coolguyallthetime2k
@@rochelles.8387 yes the coconut solids with just a little bit of the water works perfectly for me. My first batch was super acidic and the leftovers from 2-weeks ago still smell nice and tangy (which I thought spoiled) so the culturing was strong! Good luck on your next batch! 😁
I got an extra funky, thick batch using Rejuvelac recently. I added nutritional yeast, garlic powder, and salt and made it into an excellent cheesy spread.
Mine does that too, however I keep it all blended by stirring well before going into the fridge and again at a couple or 3 hours later and then using a blender I mix it well and then put it back in the fridge this makes the texture more consistent and keeps the separated cream mixed as well. I use the canned version.
He actually says a can that is 13.5 ounces and that guar gum is ok. He also says to use raw potato starch. Is that the same as inulin? He also says to add sugar so I'm confused what you're following? You can find canned at whole foods with no additives.
What is inulin for? Does it feed bacteria? I made some with and without agar agar to thicken (vegan). Agar agar did work. Other was completely runny with a bit of curding. Forgot to cover while in dehydrator. Still tastes good. How much are we supposed to eat every day? By the way, I used the single strain in the capsules for immune function. The coconut milk was septic packaged and contained xanthan gum.
I have to use coconut milk because besides sibo i am autoimmune and cannot have dairy. Pure coconut milk in the can is best but it does separate. Use an emersion blender and it will get creamy. when making coconut cream it is already separated in the can and you just take the cream part out and use an immersion blender for coconut whipped cream.
When using coconut milk I blend or whisk the finished product for a uniform texture. I've found that it's a lot harder to blend if I wait until it's fully cooled (i.e. several hours in the refrigerator) in that the top layer can get very rigid, so instead I usually whisk it before cooling and then again once or twice during those first few hours in the refrigerator.
Whisking is not a great idea, per Dr Davis, it introduces enough oxygen into the yogurt to kill the bacteria. L. reuteri can tolerate some oxtgen, but it prefers not to be exposed. Its natural enviroment, your gut, has no oxygen.
Just did my first attempt at this and it turned out way too sour and fizzy, not good tasting :( I followed all the steps except: As I didn't have no thermometer, when adding the probiotics I didn't measure the temperature of the coco milk, which i suspect was probably above the 100°. Also I didn't add no guar gum/gelatin (which i suppose shouldn't really impact the flavour, only the consistency right?) And lastly after having washed it I did the mistake of drying the jar with some paper towel before pouring the ingredients in it (is this enough to contaminate the preparation') If somedody is able to spot my main mistake it would really be helpful, anyway next time I'll be more careful with the recipe!
second attempt: turned out ok but still too fizzy! this time i've only used 4 capsules and incubated the yogurt for 30 hours. i want to avoid that fizziness what am i doing wrong? please HELP :D
I have made coconut yogurt before, but not the L. Reuteri one. I used a can coconut milk I got from my local grocery. It was the brand from the store but it was very clean and actually a higher fat than the name brand coconut milks. Would adding the gelatin before whipping up the coconut milk help? Maybe that is what you did, senior moment for me remembering. Dr. Davis' recipe would be fun to play with though if one was allergic to dairy.
Yes, you can use dehydrator. Mine has a yogurt function supposedly set for 115 degrees F, but my trusty thermometer shows the temperature to actually be 100 degrees F, just perfect for L. Reuteri yogurt fermentation. If you are fermenting with another probiotic which requires a higher temperature, just turn the temperature to a higher selection, but be sure to independently verify the temperature with your own thermometer.
My Insta Pot is one of the first.... Preprogrammed temp 110-115 degrees, Will that kill the L-rutei ?? I see someone used a heating pad? Other suggestions?
thank you I looked up the brand of Coconut milk and found a blog by "go healthy with bea" I'd put the link by TH-cam might delete this comment! It gives warnings about the contents.
HI - can I make non dairy L Gasseri yogurt using coconut milk ? I notice you didn't do a combination non dairy video. Also I came across someone who seems to think L. Gasseri doesn't work well with coconut milk. Can you please confirm ?
Gelatine should not be added at a temperature above 60 Degree Celsius or will be denatured. Boiling is at 100 degree Celcius. I would wait the temperature goes down before adding inulin and gelatine
Just wondering if adding an emulsifier like so or sunflower lecithin to the coconut milk mixture before fermenting would prevent it from separating during fermentation. I read they suggest using 1 tsp. powdered per cup of liquid for something like salad dressing but adding 4 teaspoons sounds like a lot for the yogurt. Anyone have any thoughts on adding it?
Thank you! It's interesting but I'm worried because any coconut milk I've ever tried gives me a headache. I think it must be an additive but I don't know. I can eat coconut normally so it must be an additive.
I may have nailed this! I tried Trader Joe's coconut cream instead of the milk and got a yogurt consistency! I used 2 teaspoons of beef gelatin, 1 tablespoon of table sugar and 1 tablespoon of acacia fiber.
Could you please give more explanation how to make it. It's a little intimidated..😅
Oh Gosh, sugar? Hope this is transformed through the fermenting process.
Nasty. Gelatin is boiled up animal parts like lips and arseholes. Not necessary.
Thank you! I’ve used this recipe in this pinned comment now several times and it makes a very smooth and creamy coconut SIBO yogurt. Not at all jello consistency. I triple it and use…
• 3 cans of Trader Joes Organic Coconut Cream (boiled)
• add in after boiling 2 TBS of Now Real Food Beef Gelatin Powder
• add in after boiling 3 TBS of Certified Organic “Now Acacia Pure Powder”
• add in after boiling 3 TBS “Wholesome Organic Fair-trade Cane Sugar
•blend that all up real good in the blender for a min or two.
• cool to 100 F
•mix in by hand (for 2 min straight) 2 TBS of each of the following yogurts made with Organic Vally half n half (or, 1 capsule of the commercial probiotic strains to keep it 100% dairy free-haven’t tried this way myself)
-L-gasseri BNR17
-L-ruteri Osfortis 6475
-B-Coagulans GBI-30,6086
• pour into yogurt maker (instapot pro plus in this case) and culture for 36-48 hrs at 100F
•pour into quart jar (makes a little more than a quart and pours in liquidy but sets up nice in the fridge after an hour or so)
• eat 1/2 cup a day with things you like. (Myself some organic berries, grain free granola, tsp inulin powder, tbs peanut butter, tbs of hemp hearts and flax seed meal, maybe a drizzle of honey).
Power packed SIBO yogurt breakfast!
Enjoy :)
Gelatin is boiled animal lips arseholes and eyeballs. Nasty.
I tried to do the yoghurt with cashew, almond and soy milk (one after another, not combined), because I have problems with coconut milk. It worked so well and I love it 😍!!! Instead of the gelatin I used Kuzo Root (1 Tbs. for 400 ml) and the texture is awesome.
Thanks for the earlier recommendation from one of you guys🙏.
The yoghurt tastes a little bit sour, but I like sour flavor. If you don’t like the sour taste and don’t have a really problematic gut like me, you may want to add honey/coconut sugar or fresh fruit purée on it. I think with that everyone would like it 😉.
Any idea what to do if i want the consistency to be drinkable? I don't want it thick and creamy.
Since you asked 😊 Here’s my 2-cents worth from my experimentation!! I used Aroy D (cans that had guar gum) and Savoy coconut cream (cans). I used a recipe from Donna Schwenk (at Cultured food life) that called for guar gum. No separation, taste was great, but not a firm enough texture and guar gum is devilish when added to warm/hot liquids as it thickens very quickly and before it can disperse evenly. I did not use an immersion blender so that might’ve helped me. I tested a couple of the finished pints by adding dissolved gelatin (Now foods), and found that 1.5-2 tsp per pint gave a better consistency. I also strained a portion and that was my fave re: consistency. Interestingly, it still had the little granule things from the GG, so I hit it with the immersion blender!! Perfection! I would use the blender in your batch and see if it loosens it up a bit and mixes in that gelatinous portion. I also tried cashew nut yogurt with one date added. Loved it!! Tangy after 24 hours. I strained it, and it’s consistency is perfect. The fermentation is going to use up alot of the sugar and the rest of the macros work for me. I’m going to tweak the cashew a bit and also try a half cashew half coconut milk blend. Thank you for taking one for the team! Coconut milk fermentation is finicky, I think. And these cultures are not standard and may have different requirements for optimal growth in a non dairy medium. It is quite tasty with the coconut milk, and the cashew milk is a completely neutral taste profile except for the tang, which is a win for me! Bon appetit and happy fermenting!! 🥥 🥛 🤍
I'm just starting my first batch with half and half, I love coconut flavor though, what if you leave out the gelatin and just use a third of heavy cream or half heavy cream and half coconut cream, or maybe just a coconut flavoring. Also, did you use your emersion after it was cooked, before refrigerating ? Thanks !
Born and brought up Indian household without any yoghurt makers… we made yoghurt even in 2 degree temperature… Indian food is incomplete without eating yoghurt almost everyday… tried my mom way of making yoghurt with just guesstimates and turned good!
Would you mind inf me about the ingredients you use?
I can't understand which tablets she is using
I regularly make vegan coconut milk yogurt ( not L Reuteri, but I'll give it a try) and the secret that I've discovered that makes it very creamy is adding kuzu root which is used in Japan as a thickener as well as for digestive health. It comes out amazing. I put in about 1 Tbs / can of coconut milk. Mix it in till dissolved (in a blender, I also often add some soaked cashews to the blender). Then cook the blended milk on low medium heat constantly stirring until you notice it starting to thicken - it starts to get a very smooth pudding like consistency. Wait for it to cool under 110f and add starter. I much prefer kuzu to using agar agar ( the vegan alternative to gelatin) - the consistency is much smoother and creamy.
Only that ingredients? Or you use the tablets too? I do not understand what they're...m
@@Tumaini94 You could use the tablets. I generally use a tablespoon of the previous batch of yogurt. Initially I used a coconut yogurt I bought at the store as the starter, but now I just use some from the previous batch.
I wonder if it would integrate together nicely if you mixed it with the immersion blender after taking it out of the refrigerator.
Thanks for doing this. Wonder if a yogurt maker would eliminate that separation. I notice too much gelatin is used. Smaller amounts still gel a recipe but not jiggly more formed. Did you use full fat coconut?
I used Goya Coconut Milk (No Guar Gum) from Amazon.
I whisked it before chilling and got a similar look to her second batch (on the video) but no separation and it was my first batch.
My first try turned out very liquidy so I blended it and put it in the fridge. One it was cold it was perfect.
Is the beef gelatin added only as a thickener or does it help in increasing the number of probiotics in the yogurt? Also, is there a difference between using a bowl or using the canning jars? And I'm assuming we should still sterilize the bowl or jars that we use, even though that's not included in the video.Thanks for sharing your knowledge and experience!
I just ordered a yogurt maker and will start making my first yogurt soon. You mention that the yogurt bowl needs to be sterilized. Is it okay if I make a badge of yogurt and then fill it into smaller yogurt jars to keep in the refrigerator for some days? I would use glass yogurt jars (not sterilized, but washed in the dishwasher). Or is that not okay?
Can I use some of my homemade L Reuteri 1/2 & 1/2 milk as the culture starter? Do you think that would work? I know it would not be non dairy though. Thanks
Thanks for the vid, Nili. Do you know if you can also make the SIBO yougurt with coconut milk? )L Reuteri/L Gasseri/B Coagulans yogurt)
I love AroyD coconut milk and have made coconut yoghurt with it many times using my Instant Pot. I've never used gelatin or inulin though; only coconut milk and probiotic powder (from the capsules). I don't boil the coconut milk either. I just add about 3 capsules' worth of probiotic powder for each liter of coconut milk, whisk it to make sure it's completely dissolved, and pour that into my Instant Pot. I set the Instant Pot at 43°C (~110°F) on the yoghurt setting for 16-20 hours (I like my yoghurt tangy). Once it's done, I refrigerate it for about 8 hours (overnight) in order to let the yoghurt to firm up a little. Once that's done, I skim off the thicker top layer (there's a layer of liquid at the bottom) and put it in a fine mesh strainer to thicken it up even more. It takes a while, but it comes out great!
L. Reuteri yogurt needs to ferment 36 hours to get the most pro-biotics in it according to Dr. Davis. Sounds like you made some great coconut Greek yogurt.
Do you get a lot of whey? How much curd would you get vs whey? You method is very simple!
@RayMadigan I usually get quite a bit of liquid straining out. I haven't made yoghurt in quite a while, but from what I remember, it was probably around 2 parts curd1 part whey.
@@racheldrayton654 thank you
You're welcome 😊
It's still good for you though, like it can be used as like a pudding/sweet after a meal?
TY
I’m sticking to dairy yogurt now
th-cam.com/video/yPsw2GLwnSI/w-d-xo.html
I have not tried this yogurt yet, do have his book and will be doing so eventually!
Native Forest, Organic Simple Coconut Milk no additives
Do you think there might of been a mistake on the amount of gelatin to use on the recipe page? Thats a shame all that work but like you said it tastes pretty good.
yes that's what I was thinking...should only need a small amount
I was wondering if it was a misprint and it was supposed to be 1 ½ teaspoons instead of tablespoons
@@IndigoNili I've made non-dairy yoghurt before, from my notes I used around a teaspoon. You can also use a stick blender to break it up, but probably doesn't work too well for the higher amount of gelatin.
I'm definitely wondering that, too. My friend made a wonderful coconut yogurt recipe recently, and it called for 1-2 tsp. of gelatin.
Can I ask where I can acquire those pots (with lid) you use inside the Instant pot. Thanks for this. Im now a L. Reuteri yogurt pro according to family!!
She said Costco in the video.
The book recommends Ther-Biotic Synbiotic as a product that could be used to make the yogurt. Would one capsule be used in place of the 10 Gastrus tablets for coconut sibo yogurt? Thanks much!
What can i do if i want it a drinkable yogurt? I dont really mind if its not very thick.
Can you make L reuteri yogurt with organic non GMO soy milk? I made soy milk kefir for about 10 times cuz soy milk provides such delicious firm ice cream like texture along with some great benefits (I live in a country where soy milk is very high quality, unlike other countries where they use terrible GMO soy to make soy milk). Kefir is a great dairy product that provides more than 8 kinds of probiotics and fungi combined, but im more interested in making L reuteri yogurt for more therapeutic benefits for managing SIBO!
I make mine with 1/2 coconut cream solids and 1/2 organic soy milk and it separates a little (3 tablespoons whey in the quart.) I drained it the whey this time for a thicker yogurt but it works great with both and results in a creamy yogurt once whisked. I don't know if it would be thick enough without the coconut cream solids too.
I made L-Reuteri yogurt and it came out very creamy and good. Now after taking it for about 3 days I am having pain in my both arms and hands. It is stiffness and like something stretching
I wish I could keep using it but most likely have to stop taking it. I also had similar pain but little bit less when I used Ashwagandha. I think it could be related to the immune response from the yogurt. Did anyone experience this kind of side effect?
I had a reaction when I added Guar Gum (3/4 tsp of Anthony's Organic) to Trader Joe's Coconut milk. The first batch I made with Whole Foods Organic Coconut Milk which lists "guar gum" as an ingredient but I did not have extra guar gum, so did not add it. That batch came out really good and gave me no reaction - it was very thin but I put it in a smoothie so the texture does not matter to me. I just made my 3rd attempt and used 1/4 tsp of guar gum. I would've used the gelatin instead but I didn't watch this until after I mixed everything together!
Did your ANA ever go down? I’ve had sibo 10 years and just had a positive ANA. I’m wondering if there’s a connection.
Why does my reuteri smell and taste sour each time I make it. I’ve only made it twice though. Maybe the smell will go away after another few times of making it.?
Trader Joe’s has a canned coconut milk and a coconut cream that doesn’t have additives.
It’s nasty
@@enolacarter4945 I Agree-TJ's ->bad results for me--Native Forest works best for me when making kefir or reg. yogurt-Need to try with this.
It is easy and very cheap to make your own coconut milk: 2 cups of coconut shreds + 4 cops of water. Also I don't think you need gelatin at all for coconut yogurt.
I have just started doing this. Got some organic dessicated coconut (Suma) - it's a big bag (2.5k), and it came out great. As I am lactose intolerant, I wondered if I could make an L-reuteri coconut yoghurt, and happened on this video. I have just been looking at a Lavelle yoghurt maker.
When I tried it mine turned into straight up alcohol?
Can we do it without the gelatin or guar gum?
yes you can, not mandatory just try to use coconut cream instead of coconut milk (the cream version have much more good fat content about 20% fat depend on brand you pick)
Use agar agar, it doesn't cause animal death.
Greetings from California. Great video. Happy Easter from our channel: Australian Parakeets Stars*Prince Alexander
I make this regularly...it is very delicious but you can't expect it to taste like dairy yogurt...also you have to cut way back on the amount of xanthan gum in the recipe...it's way too much!
How much of this should one consume and how often
1/2 cup per day.
Do all insta pots have temperature control?
older models do not. I have an older instant pot duo, and it does not have temperature control. It only has settings… Less, more, normal. I did a test batch of water in the liner on the less setting for 36 hours and checked the temperature three times. It started out at 100° and it dropped consistently being under 96° at the end.
Too much gelatin + inulin.
I’d say your recipe is an expensive FAIL.
Thanks for posting. I made it with one can of Savoy coconut cream instead of coconut milk and just added two of the crushed L.Reuteri tablets, and a spoonful of honey. I didn't heat it or add gelatin. And I didn't have an Instapot so used a heating pad on low heat. Covered the bowl with plastic wrap and let it sit for 36 hours and then put it in the fridge. Turned out great, very thick, tangy and little sweet from the honey.
You need to cook the gelatin and inulin with the coconut milk so it won't separate while fermenting. In asian country it's called maja blanca without the probiotic and sugar.
Do you mean add them to the cold milk and bring it all up to 100f degrees together and THEN use the immersion blender?
I get this same, exact result, and I'm using Trader Joe's coconut milk (no additives). That being said, I read elsewhere that Dr. Davis' recipe has been updated, and it's noted on his Inner Circle website. Guar gum is okay to have in the coconut milk, and, also, guar gum is the thickener used instead of gelatin. The prebiotic fiber is now unmodified potato starch. It looks like the sugar increased, too. Is anyone on that site who can share the new recipe??!!
I just copied the updated recipe today. Here it is. The current program recipe (on the Undoctored Inner Circle site), has evolved from this 2019 recipe, and a newer recipe has so far not been posted on the blog. For the same 13.5 or 14 oz. can:
*
It’s now considered acceptable to use a coconut milk with guar gum (but not gellan or xanthan).
*
The ½ tsp gelatin is replaced by ¾ tsp guar gum.
*
The prebiotic is just 1 tbsp unmodified potato starch (PS).
*
2 tbsp sucrose (table sugar) is used (due to coconut milk lacking carbohydrate substrate for the bacteria). Both the PS and the sugar are expected to be consumed by the bacteria during the ferment.
*
The process is otherwise similar: boil the coconut milk with the sugar & PS in. Cool 5 minutes. Blend in guar. Cool to below 100°F. Add probiotic. Incubate at 100°F for 36 hours.
We made Dr. Davis' yogurt for years in the past and somehow fell off the wagon. Well thanks to you, we are back on track! You're so correct, the book is a wealth of information. It's so nice to be enjoying our yogurt every day again! Thanks so very much for these videos :)
Did you have issues and it helped you? Did you just drink it for general health?
read through the comments and there has been a modification to use as I am not a member it is only what is on the public page don't know if it has some answers
The current program recipe (on the Undoctored Inner Circle site), has evolved from this 2019 recipe, and a newer recipe has so far not been posted on the blog. For the same 13.5 or 14 oz. can:
It’s now considered acceptable to use a coconut milk with guar gum (but not gellan or xanthan).
The ½ tsp gelatin is replaced by ¾ tsp guar gum.
The prebiotic is just 1 tbsp unmodified potato starch (PS).
2 tbsp sucrose (table sugar) is used (due to coconut milk lacking carbohydrate substrate for the bacteria). Both the PS and the sugar are expected to be consumed by the bacteria during the ferment.
The process is otherwise similar: boil the coconut milk with the sugar & PS in. Cool 5 minutes. Blend in guar. Cool to below 100°F. Add probiotic. Incubate at 100°F for 36 hours.
Interesting! Thank you for sharing! I used another recipe that called for 1.5 Tbsp guar gum, which didn’t blend well for me and also resulted in a looser yogurt than expected. Back to the kitchen for me 😊
Back when I was making his yogurt I noticed that when I whisked the bacteria (or the starter) into the half and half for at least two minutes so it was completely mixed really well, I didn't get the separation and it turned out wonderful every time. Maybe that will make a difference with the coconut milk or maybe not.
Would you consider doing a video on l Reuteri salsa? The recipe in Super Gut wasn't very specific. Thank you for another wonderful video!
I have made 3-4 batches of this fermented non dairy milk using 1 cup f almonds and 1 cup of oats and it has turn out delicious I soak the almonds make 3 cups of milk from it then the oats blend them for 30 secs without soaking them then follow your tips as shown in your videos, thank You for sharing, I bought the book and planned on making fermented vegetables next.
I don't understand why everyone wants to make yogurt as thick as possible. I live in Europe, we don't have Half and half milk, I make my l. reuteri yogurt with plain 2.8% or 3.8% fat milk, and I love it. Same goes for this coconut yogurt - why put gelatine in? In my opinion, this is not really needed.
Any idea what to do if i want the consistency to be drinkable? I don't want it thick and creamy.
Thick gives a more satisfying mouth feel in my opinion.
i thought it was odd that you added the gelatin to a hot liquid... i have used powdered gelatin for many things in the past, and always you need to combine it with some cold water to allow it to bloom before adding it to something hot, or it clumps up. it seems like whoever created the recipe with gelatin should know this? has anyone done their recipe this way?
I didn't know you were supposed to add gelatin to something cool. Good to know - might make a difference. Mine is 'cooking' now - I'll see in about 24 hours :).
Aloha, Nili. Thanks for providing Dr. Davis' L. reuteri Coconut Yogurt recipe link to his blog.
Looking down through the comments, however, Dr. Davis' blog staff person writes this:
"The current program recipe (on the Undoctored Inner Circle site), has evolved from this 2019 recipe [the one you made, Nili], and a newer recipe has so far not been posted on the blog.
[Here's the revised recipe]. For the same 13.5 or 14 oz. can:
It’s now considered acceptable to use a coconut milk with guar gum (but not gellan or xanthan).
The ½ tsp gelatin is replaced by ¾ tsp guar gum.
The prebiotic is just 1 tbsp unmodified potato starch (PS).
2 tbsp sucrose (table sugar) is used (due to coconut milk lacking carbohydrate substrate for the bacteria). Both the PS and the sugar are expected to be consumed by the bacteria during the ferment.
The process is otherwise similar: boil the coconut milk with the sugar & PS in. Cool 5 minutes. Blend in guar. Cool to below 100°F. Add probiotic. Incubate at 100°F for 36 hours."
I followed this revised procedure and sous vide it for 48 hours. It came out thick and delicious but not set up as a usual yogurt. I don't mind it to be a bit thin as long as it hasn't separated.
Please give this "revised" recipe a try!
What is wrong with the recipe in the Super Gut book for coconut yogurt? I just made some from the book recipe, which is fermenting now. I followed the recipe exactly. No gelatin, it includes Guar gum, sugar and potato starch. I put it all in the blender after cooling the heated milk for five minutes. Adding the ingredients above to the milk and blending made it very thick, like marshmallow cream. Then added the probiotic when cooled to 100 degrees. I don’t use an instant pot, I have the Ultimate Yogurt maker. Have had great success previously using the half and half. The book says 48 hours so I will wait and see. I’m glad I didn’t use the gelatin recipe That looked gross to me but to each his own.
Any idea what to do if i want the consistency to be drinkable? I don't want it thick and creamy.
Can you use the same method if you use the 3 different probiotics Dr Davis recommends?
Just because it separated... I wonder if using an immersion blender on your final product would help it blend back together without liquifying it. Maybe a whisk?????? Even when you make a gelatin dessert with whipped cream, it separates into layers, so I am thinking that's just the nature of the beast. Temperature of the finished yogurt you showed might be a variable as well. Maybe one bowl whipped/blended at room temp and one at cold?????? Thanks for this! I want to get the book now. :)
I thought the same thing, I did not read far enough down in the comments before I posted and asked the if this would work.
On Dr. Davis's website, he says not to use a mixer or blender when the microbes are present. I saw that after I used a mixer and that was a big mistake.
On Dr. Davis's website, he says not to use a mixer or blender when the microbes are present. I saw that after I used a mixer and that was a big mistake.@@tmcaleer50
Is there a reason you didn't add the Bacillus Coagulans this time?
I tried the coconut yogurt and mine came out runny. I used the recipe in his book though. I’ll have to look at his blog. Thanks Nili!
Use coconut cream instead of milk to make it, I would say.
I so appreciate that you made this video. I wish I'd waited two more days!!! I couldn't find anything on coconut l'rueteri ( don't have the book) s I decided to wing it. I used canned coconut cream thinking it would be thicker. That it was!!! I didn't use any gelatin, and it did separate. The part that was on top wasn't half bad except for the texture. It was like cold coconut oil. I had to chop through it 😂. I mixed it with a tablespoon of Keto Chow and it was definitely edible. I'm still trying to decide whether to make it again or not. I may try the coconut milk and maybe just a tablespoon of gelatin. I hope it works because I think I'm having a problem with the pasteurized half and half. Has anyone tried it with cream? We have a raw milk dairy in town and they do sell barely pastures cream. They heat it to 145° for 10 minutes. I might try that, but it will be very expensive yogurt
Did you perhaps use the wrong amount of some of the ingredients? Dr Davis' recipe with half and half calls for 1 qt and you used half that of coconut milk, but the same amount of BioGaia tablets and inulin.
Interesting video. Wasn't the dosage of 10 tablets for a full quart of milk? Here you used a pint, so I am wondering if you wouldn't get a better result with 5 tablets? 🤔
Yeah - in the book it says it is just for 2 servings - I wondered why it didn't fill up my little jars so I just made a couple more batches.
Thanks for doing this. Wonder if a yogurt maker would eliminate that separation. I notice too much gelatin is used. Smaller amounts still gel a recipe but not jiggly more formed. Did you use full fat coconut milk? Really even in a “jello” form the Reuteri is there so that’s the point
FYI: you can make your own coconut milk in minutes. It is much cheaper and there are no additives.
Simply add 4 cups warm water with 1 1/2 cups of desiccated coconut (no sugar added) into blender and blend on high for 1-2 minutes. Pour into a nut milk bag and squeeze the liquid out to separate from the pulp. Refrigerate. THAT IS IT !
Also, the pulp can be made into flour if you so desire.
Thank you Nili for this video!
Im thinking that I would want the coconut pulp left in after blending in my Vitamix? I wonder if the pulp would hinder the fermentation process?
@@kellyname5733 I don’t have an answer for that.
But you could make coconut flour with the pulp.
Or add it to smoothies or maybe even use in baked goods.
And if you would like it in your yogurt, add it back in after fermentation.
In his book the recipe calls for guar gum, sugar, potato starch? No gelatin
I made some coconut milk yogurt with L. Reuteri, and I added grated fresh ginger and some True Lime packets, and OMG it was so good. My second batch is culturing now. Dr. Davis says to include guar gum to prevent separation.
Any idea what to do if i want the consistency to be drinkable? I don't want it thick and creamy.
I'm trying half and half mixed with coconut milk anyone got advice on this
Did everything she did and my yogurt looks pink. Don’t know if it safe to eat!!! Help, am making for a friend with auto immune disease
Why are u using those tablets and not Dr wills probiotic tablets ??
I used the bread proof setting on my oven, which is 95 degrees, then with the oven light on made it near 100 degrees. The proof setting only goes for 12 hours so I had to reset it when necessary. My yogurt came out perfect. I did NOT use gelatin.
did you replace the gelatin with guar gum?
I would just blend that up really well with a stick blender.
Hi! Thanks for trying this. It was very helpful. Did you try whipping it together?
So, this blog post is dated 2019...and the book was printed in 2022...so maybe the book recipe is the update??
Why not just use 1 or even 1/2 tbs of gelatin? That’s a lot for such a small bowl.
I just made about 1/2 batch of this, but used 1/2 coconut cream that had guar gum in it (solid portion from can) and 1/2 unsweetened organic soy milk. I used 1 tsp. granulated sugar, and 1 tbsp. acacia powder for the pre-biotic. I also used 1 tsp. agar to make sure it was thick enough and 3 L. Reuteri tablets (crushed). I used 19 oz. of liquid as that is what another recipe I was basing mine off of used.
I don't have a new instant pot or yogurt maker with an adjustable thermostat so I used a styrofoam cooler with two small light bulbs (less than 40 watts in total. A 40 watt incandescent bulb was 106.1F and I didn't want to chance it at that temp. Mine ran between 98-100.1F. depending on how close to the bulbs I put the mason jar of "yogurt." I fermented it for 36 hours and it was not separated! It was a little thicker than I'd like but not at all gelled so I'm going to try the second batch with only 1/2 tsp. agar.
The acacia did turn it a little tan in color but I don't want to spend the money on Inulin or potato starch, so if anyone has any suggestions for a pre-biotic I could try, please comment. I am going to use some of this "yogurt" as the starter for my next batch. I have apple fiber at home, would that work as a pre-biotic? It would make it tan in color though.
For coconut L. Reuteri "yogurt" how many times can use use the original starter "yogurt" before starting over with the L. Reuteri tablets.
It doesn't taste sour like yogurt but does taste fermented. The flavor might be influenced by the flavor of the acacia and L. Reuteri tablets.
Great recipe but there is nooo way I would tolerate inulin with my hydrogen sulfide sibo.. any suggested alternatives?
Dr. Davis says potato starch. I used acacia fiber and it worked.
@@rochelles.8387 thank you ❤️
@@rochelles.8387 thanks! I ended up using a tsp of maple syrup and it worked awesomely!
I followed the Luvele recipe this time where they don't use the solid cream from canned coconut milk, they use the full can but I used maple syrup for the sweetener like you suggested. I used 2 tbsp. yogurt from my last batch but I did add 1 L. Reuteri tablet and now, less than 24 hours of fermentation time the yogurt is splitting and one jar seeped over the lid. I'm guessing it was from a higher ratio of water/less fat compared to my first try. I hope it won't form curds as it continues to ferment. Next time I'll use the first recipe again where I use the coconut cream solids and soy milk. I love using maple syrup as the sweetener. Thank you for telling me that is what you use.. @@Coolguyallthetime2k
@@rochelles.8387 yes the coconut solids with just a little bit of the water works perfectly for me. My first batch was super acidic and the leftovers from 2-weeks ago still smell nice and tangy (which I thought spoiled) so the culturing was strong! Good luck on your next batch! 😁
I was wondering if you can make it without the gelatin? It looked like the top was creamy and thick like dairy yogurt would be.
Maybe a modified version of Luvele's method of making creamy coconut yogurt would work? th-cam.com/video/dVYevob3sdw/w-d-xo.html
I got an extra funky, thick batch using Rejuvelac recently. I added nutritional yeast, garlic powder, and salt and made it into an excellent cheesy spread.
Mine does that too, however I keep it all blended by stirring well before going into the fridge and again at a couple or 3 hours later and then using a blender I mix it well and then put it back in the fridge this makes the texture more consistent and keeps the separated cream mixed as well. I use the canned version.
Thank you for enabling the video transcript, the audio quality is very harsh and hard to listen to.
He actually says a can that is 13.5 ounces and that guar gum is ok. He also says to use raw potato starch. Is that the same as inulin? He also says to add sugar so I'm confused what you're following? You can find canned at whole foods with no additives.
What is inulin for? Does it feed bacteria?
I made some with and without agar agar to thicken (vegan). Agar agar did work. Other was completely runny with a bit of curding. Forgot to cover while in dehydrator. Still tastes good. How much are we supposed to eat every day? By the way, I used the single strain in the capsules for immune function. The coconut milk was septic packaged and contained xanthan gum.
Yes, inulin feeds the bacteria.
I have to use coconut milk because besides sibo i am autoimmune and cannot have dairy. Pure coconut milk in the can is best but it does separate. Use an emersion blender and it will get creamy. when making coconut cream it is already separated in the can and you just take the cream part out and use an immersion blender for coconut whipped cream.
When using coconut milk I blend or whisk the finished product for a uniform texture. I've found that it's a lot harder to blend if I wait until it's fully cooled (i.e. several hours in the refrigerator) in that the top layer can get very rigid, so instead I usually whisk it before cooling and then again once or twice during those first few hours in the refrigerator.
Whisking is not a great idea, per Dr Davis, it introduces enough oxygen into the yogurt to kill the bacteria. L. reuteri can tolerate some oxtgen, but it prefers not to be exposed. Its natural enviroment, your gut, has no oxygen.
Just did my first attempt at this and it turned out way too sour and fizzy, not good tasting :(
I followed all the steps except:
As I didn't have no thermometer, when adding the probiotics I didn't measure the temperature of the coco milk, which i suspect was probably above the 100°.
Also I didn't add no guar gum/gelatin (which i suppose shouldn't really impact the flavour, only the consistency right?)
And lastly after having washed it I did the mistake of drying the jar with some paper towel before pouring the ingredients in it (is this enough to contaminate the preparation')
If somedody is able to spot my main mistake it would really be helpful, anyway next time I'll be more careful with the recipe!
Also is it ok to use this failed yogurt as a starter for my next attempt or sould I start over with the capsules?
second attempt: turned out ok but still too fizzy! this time i've only used 4 capsules and incubated the yogurt for 30 hours. i want to avoid that fizziness what am i doing wrong? please HELP :D
I have made coconut yogurt before, but not the L. Reuteri one. I used a can coconut milk I got from my local grocery. It was the brand from the store but it was very clean and actually a higher fat than the name brand coconut milks. Would adding the gelatin before whipping up the coconut milk help? Maybe that is what you did, senior moment for me remembering. Dr. Davis' recipe would be fun to play with though if one was allergic to dairy.
Why did you ferment with the yogurt temperature at 100 degrees for this recipe but you did 106 degrees when you made it with half and half?
@@NukedPratorian Then couldn’t you run the higher temp for both? What temperature kills L. Reuteri?
The audio quality is HIGH
Is the bacteria available online ?
She has a link to it in the video description. Sold on Amazon.
How about using dehydrator instead of insta pot?
Yes, you can use dehydrator. Mine has a yogurt function supposedly set for 115 degrees F, but my trusty thermometer shows the temperature to actually be 100 degrees F, just perfect for L. Reuteri yogurt fermentation. If you are fermenting with another probiotic which requires a higher temperature, just turn the temperature to a higher selection, but be sure to independently verify the temperature with your own thermometer.
Thanks for the demo! Now I understand what to expect from using coconut milk.
Hi, my name is John from Australia. Would goats milk be a healthier option ??
I tried making it with goats milk. Didn’t work for me given my dairy allergy. But it came out very tasty.
My Insta Pot is one of the first.... Preprogrammed temp 110-115 degrees, Will that kill the L-rutei ?? I see someone used a heating pad? Other suggestions?
Try the canned coconut cream, I get it at our local Asian Market
thank you I looked up the brand of Coconut milk and found a blog by "go healthy with bea" I'd put the link by TH-cam might delete this comment! It gives warnings about the contents.
HI - can I make non dairy L Gasseri yogurt using coconut milk ? I notice you didn't do a combination non dairy video. Also I came across someone who seems to think L. Gasseri doesn't work well with coconut milk. Can you please confirm ?
Gelatine should not be added at a temperature above 60 Degree Celsius or will be denatured. Boiling is at 100 degree Celcius. I would wait the temperature goes down before adding inulin and gelatine
Why do you even put gelatin? It obviously doesn’t need it to form a jello-like consistency. I’d go without it.
😂😂You put gelatine so you got jello!! Leave it out. I think coconut version is much better than dairy! To each his own I guess.
Just wondering if adding an emulsifier like so or sunflower lecithin to the coconut milk mixture before fermenting would prevent it from separating during fermentation. I read they suggest using 1 tsp. powdered per cup of liquid for something like salad dressing but adding 4 teaspoons sounds like a lot for the yogurt.
Anyone have any thoughts on adding it?
you may try using agar-agar instead of gelatine.
Yes, that way no harm to animals.
I used 2 teaspoons agar per quart and it works. You do need to heat it to dissolve the agar for 5 minutes if you aren't familiar with using agar.
Do you still use Innulin and the other strains of the Super SIBO yogurt recipe???
Thank you! It's interesting but I'm worried because any coconut milk I've ever tried gives me a headache. I think it must be an additive but I don't know. I can eat coconut normally so it must be an additive.
If someone needs a vegan recipe for health reasons, can you substitute sea moss gel for the gelatin?
Very useful, since I'm currently off the dairy. Can't wait to try it.
Most of that jelly would end up in my daily smoothie. I put all sorts of stuff in my smoothies especially if it's going to go bad soon. lol Thanks.
@12:27, well of course it tastes like jello, you took a spoonful of 95% jello and 5% coconut milk!